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Recipes
Capellini With Spicy Zucchini-Tomato Sauce
By Cubby
Heat the olive oil in a large skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can whole San Marzano tomatoes
- Kosher salt
- 1 medium zucchini, cut into small chunks
- 1/2 pound capellini (or roasted spaghetti squash
- 1/4 cup chopped fresh basil
- Grated parmesan cheese, for topping
Povitica (Croatian Walnut Swirl Bread)
By Cubby
¾ cup milk, heated to 115° 1
- FOR THE DOUGH:
- 1 (1/4-oz.) package active dry yeast
- 1/4 cup sugar
- 3/4 cup milk, heated to 115°
- 1/2 tbsp. kosher salt
- 4 tbsp. unsalted butter, melted, plus more
- 1 egg
- 2 1/2 cups flour, plus more
- FOR THE FILLING:
- 1 cup walnut halves, toasted
- 1/2 cup sugar
- 4 tbsp. unsalted butter
- 2 tbsp. milk
- 1 tsp. ground cinnamon
- 2 egg whites
Veal or Lamb Paprikash
By Cubby
Recipe courtesy Rachael Ray
- 2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- EVOO, for drizzling
- 6 tablespoons butter, cut into pieces
- 3 onions, chopped
- 3 tablespoons plus 1 teaspoon good-quality sweet paprika
- 1 1/2 teaspoons ground cumin
- 2 to 3 large cloves garlic, crushed
- 2 large fresh bay leaves
- 1 green bell pepper, seeded and coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1 large heirloom or organic tomato, chopped
- 1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
- 1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
- 1 cup creme fraiche, plus a few dollops for garnish
Cinnamon Baked Doughnuts
By Cubby
Preheat the oven to 350 degrees
- Baking spray with flour, such as Baker's Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Slow Cooker Red Beans and Rice
By Cubby
In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garli...
- 1 pound dried red beans
- 1/2 pound andouille sausage, chopped
- 3 ribs celery, chopped
- 1 smoked ham shank
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon brown sugar
- Kosher salt
- 4 cups chicken stock
- 8 cups cooked long-grain white rice, for serving
- 4 scallions, chopped
Pizza Party Mix
By Cubby
Preheat the oven to 250 degrees F
- 3 cups rice cereal squares
- 3 cups corn cereal squares
- 3 cups wheat cereal squares
- 1 cup Parmesan or white Cheddar cheese crackers
- 1 cup pretzel sticks
- 2 ounces small pepperoni slices
- 6 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup finely grated Parmesan
Slow-Cooker Indian Butter Chicken
By Cubby
Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker
- 3 pieces naan bread
- 1 red onion, halved and thinly sliced
- 1 pound baby red-skinned potatoes, halved or quartered if large
- 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
- 1 small bunch cilantro, leaves and tender stems separated, chopped
- 1 1/2 pounds skinless, boneless chicken thighs (about 6)
- 1 tablespoon garam masala
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, cut into pieces
- 1 cinnamon stick
- 1 15 -ounce can tomato sauce
- 1/2 cup heavy cream
- Kosher salt
Jalapeno Cheese Bread
By Cubby
Mix 2 tablespoons mayonnaise, 3/4 cup shredded extra-sharp cheddar and 1 tablespoon pickled jalapeno brine; season ...
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Stuffed Peppers with Beef, Rice, Spinach and Cheese
By Cubby
Preheat a griddle or grill pan
- 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 clove garlic, cracked
- 10 ounces triple washed spinach, stems removed and coarsely chopped
- Salt and pepper
- 1/2 cup beef broth or chicken broth
- 3 cups leftover Spanish style beef and rice
- 1 cup tomato sauce
- 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
Cheesy Refried Bean Casserole
By Cubby
Watch how to make this recipe
- Butter, for greasing and frying
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 cup tequila
- 2 teaspoons chili powder
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- Kosher salt and freshly ground black pepper
- Three 16-ounce cans refried beans
- 2 cups grated Cheddar
- 2 cups grated pepper Jack cheese